Story for Recipe of the month:
“Fagioli all’Uccelleto,” are a typical dish of Tuscan cuisine but also very popular in the Roman cooking. They are often served with roasted and braised meats or birds. In Rome we like to add some lard, sausages, or pork rind to the beans and eat with bread or focaccia. The name of this dish comes from a funny story. In the traditional Tuscan cuisine the birds were usually flavored with sage and aromatic herbs. The taste of these beans recall the flavor of those Tuscan style birds, but probably was more a way of wishing to eating more birds with the beans.